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There's nothing like a nice warm, crisp pie filled with deliciously sweet fruit. This apple and pear crisp is great all year round, and it pairs perfectly with your favorite dairy-free ice cream!

Pear and Apple Crisp [Vegan]

$2.99
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Cooking Time

50

Ingredients You Need for Pear and Apple Crisp [Vegan]

  • 2 bosc pears
  • 2 granny smith apples
  • 1/2 teaspoon orange zest
  • 1/2 teaspoon lemon zest
  • 1 tablespoon fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 1 tablespoon cornstarch
  • 1 cup rolled oats
  • 1/3 cup oat flour or all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup vegan butter, cold
  • powdered sugar to garnish (optional)

How to Prepare Pear and Apple Crisp [Vegan]

  1. Preheat oven to 350°F.
  2. Peel, core, and dice the pears and apples into medium-sized chunks.
  3. In a medium bowl, stir the prepared fruit with orange zest, lemon zest, fresh orange juice, fresh lemon juice, brown sugar, cinnamon, cardamom, salt, and cornstarch. Place the mixture into an 8 inch pan or dish.
  4. Make the topping: combine rolled oats, oat flour, brown sugar, and salt. Use your hands to rub the butter into the oat mixture until crumbly. Place the topping on top of the fruit.
  5. Bake for 40-50 minutes or until the topping is brown and the filling is bubbly. For a very crisp topping, switch the oven to broil for the last 10 minutes.
  6. Sprinkle with powdered sugar and serve warm - don't forget the plant-based ice cream.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Jessica Bose

See My Recipes

I’m Jess. I’m a baker and blogger behind A Little Baker. I love making food and sharing playlists with the world from my little apartment in Los Angeles. Seven years ago, I made a leap across the country to attend culinary school. This blog began as a documentation of my school work during my first year. Since then, I've developed an affinity for veganism and a knack for adapting and creating new recipes. I view every edible concoction as a science experiment.

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